Coconut-sweet potato pie

6 to 8 servings

-2 medium sweet potatoes, peeled and cut into 1-inch chunks, cooked and mashed

For the crust

-1½ cups graham cracker crumbs

-¼ cup shredded unsweetened coconut

-2 tablespoons sugar

-¼ teaspoon of each, cinnamon and ginger

-½ cup unsalted butter, melted

Put ingredients of the crust in food processor and pulse just to combine.

Press the mixture in a 9-inch pie plate and cook 350*F in oven for 7 minutes.

Remove the crust from the oven and cool.

Sweet potato mixture

-3 eggs

-½ cup sugar

-1 teaspoon ginger

-1 teaspoon cinnamon

-¼ teaspoon nutmeg

-Pinch ground cloves

-Pinch of salt

-1 cup coconut milk

In a food processor, combine the eggs, sugar, ginger, cinnamon, nutmeg, ground cloves and salt; pulse until well combined.

Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.

Put the pie plate on a baking sheet, pour the sweet potato mixture into the crust and bake 350*F, 40-45 minutes, until the mixture is set on top but still quite moist.

Cool on rack and serve warm or at room temperature.

Bon Appétit